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I visited that new bakery in Portland and it totally changed my mind about sourdough
I always thought sourdough was just a gimmick, like overpriced bread for hipsters. But I stopped into this place called Tabor Bread on Hawthorne last weekend and tried their $8 loaf that had this deep tangy flavor and a crust that crackled when I bit into it. The baker there told me they use a starter that's been going for 18 years, and I suddenly got why people put so much work into it. Has anyone else had a baking opinion totally flipped by one specific spot?
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the_susan4d ago
18 year starter" is actually a continuous culture, not literally the same exact yeast from 18 years ago.
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derek_brown284d ago
Oh, actually that's not quite right. A continuous culture means they keep feeding it new flour and water, so the original yeast eventually gets diluted out over time. After 18 years of feeding, there's basically none of the original yeast left, just descendants.
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